The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and <i>Saccharomyces cerevisiae</i> diversity
Winemakers are increasingly keen to limit the use of commercial yeasts in order to reduce oenological inputs. The preparation of an indigenous winery-made fermentation starter from grapes called ‘pied de cuve’ (PdC) is becoming popular, especially in organic farming systems. However, the implementat...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2020-07-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/3105 |